Chef Eduardo of Azul Canela & Co.

Growing up in Houston, I watched the culinary landscape constantly evolve. Starting as a dishwasher, I learned the industry from the ground up, mastering the "ins and outs" of the kitchen while remaining humble and hungry for knowledge.Today, my background reflects a dedicated professional who balances culinary artistry with the disciplined workflow demands of the food industry.​ Azul Canela & Co.  Would be my take on creating expansive, detailed menus that bring people together for an indulgent, memorable experience.

Menu

Enchiladas suizas : chicken thigh, crema, pickled red onions, cilantro

Bambazos: beef/pork chorizo, potato, spicy aioli, crema

Tostada: shrimp & octopus, black aguachile, red onion, avocado pure, chili oil sate